Mouthwatering Spanish Breakfast Tapas: Patatas Bravas, Garlic Shrimp, and Spanish Omelette

Allergens

Shellfish (in Garlic Shrimp)

Ingredients

• 1. Patatas Bravas: 4 medium potatoes, peeled and cut into 1
• inch cubes 2 cups tomato sauce 1/2 cup mayonnaise 1 tsp smoked paprika Salt and pepper, to taste 2. Garlic Shrimp: 1 lb large shrimp, peeled and deveined 4 cloves garlic, minced 1/4 cup olive oil Salt and pepper, to taste Chopped parsley for garnish 3. Spanish Omelette: 4 large eggs 1 medium onion, finely chopped 1 medium potato, peeled and diced 1/2 cup bell pepper, diced 1/4 cup parsley, chopped Salt and pepper, to taste

Instructions

1. For Patatas Bravas: Boil potatoes until tender, drain and let cool. Fry in oil until golden brown. In a bowl, mix mayonnaise, smoked paprika, salt, and pepper for the sauce. Serve potatoes with sauce on the side.
2. For Garlic Shrimp: Sauté shrimp, garlic, and olive oil over medium heat. Season with salt and pepper. Cook until shrimp turn pink. Garnish with parsley.
3. For Spanish Omelette: Whisk eggs and season with salt and pepper. Sauté onion, potato, and bell pepper in a pan. Pour egg mixture over the vegetables, cook until set. Slice into wedges.
4. Assemble tapas platter with Patatas Bravas, Garlic Shrimp, and Spanish Omelette.

Chef’s Insight

The smoked paprika adds depth to the Patatas Bravas sauce.

Notes

Use high-quality ingredients for optimal flavor and texture.